Low carb eggplant lasagna
This dish is super yummy and low in carb. You can make the eggplant and sauce ahead of time and assemble it all in minutes.
3 eggplants - sliced width-wise or length-wise.
1 pound ground beef.
1 can diced tomatoes.
1 tablespoon Italian seasoning.
1 tablespoon minced garlic.
2 tablespoons tomato paste.
1 teaspoon chili flakes - if you want it a little spicy.
Salt and pepper to taste.
½ cup olive oil.
2 cups shredded mozzarella cheese.
½ cup shredded Parmesan cheese.
Preheat the oven to 400°f/200°c.
Brush the eggplants slices in olive oil and sprinkle with salt, and place in one layer on a baking sheet covered with oiled parchment paper.
Bake for 20-30 min, flipping the slices mid way, till all sides are nice and golden.
Heat some olive oil in a pan and brown the meat. Make sure to crumble all the lumps.
Add the tomatoes, tomato paste, salt, chili, garlic and seasoning and stir.
Cook for 10-15 min, taste and adjust the seasoning as needed.
Arrange 1 layer of eggplants in the bottom of a baking dish and cover with a layer of the sauce.
Mix the mozzarella and Parmesan together and sprinkle some of it on top of the sauce.
Repeat layering the same way, end with the sauce and the remaining of the cheese mixture.
Bake in the oven for 10-15 min till the cheese is melt and turn golden brown.
Remove from the oven, let cool for few min and serve warm.